in this series we’re going to be talking about molecular gastronomy and what we do at Crazy Raw in order to use some of the same techniques that you might see in a lot of higher end non-vegan restaurants.
Today we are talking about xanthan gum. Xanthan gum is actually made through a fermentation process of simple sugars. People generally use xanthan gum for gluten free baking. It actually gives the stickiness that gluten would to bread. Xanthan gum is also widely used in grocery store items such as barbecue sauces and ice creams. It’s commonly used as a thickener and stabilizer, so it will prevent oil separating in certain products like salad dressings.
At Crazy Raw we use xanthan to mimic certain properties that you would find in non-vegan foods. Because we are constantly experimenting and testing recipes to obtain the best raw vegan foods, we use molecular gastronomy to further add texture, flavor and technique for presentation and your palette – always staying healthy, raw & vegan.
If you are interested in learning more about molecular gastronomy and how you can apply it to raw vegan cuisine, please subscribe to our channel and don’t forget to comment with your feedback and hit that like button!!